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Delaney Mes: Hot cross buns victims of gourmetisation
One of the joys of easter is the hot cross bun but not all buns are created equal.
So what makes a good hot cross bun? And is the Easter classic undergoing a change?
Food writer and blogger Delaney Mes told Mike Hosking that an artisan bun is not necessarily better than a mass produced one.
"If you've got the money, you're looking to splash out on a 5.50, made from scratch, you know where the ingredients are from bun, you're going to have a good time."
She says that spiced buns are victims of the 'gourmetisation' of simple food.
LISTEN TO DELANY MES TALK WITH MIKE HOSKING
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By Newstalk ZBOne of the joys of easter is the hot cross bun but not all buns are created equal.
So what makes a good hot cross bun? And is the Easter classic undergoing a change?
Food writer and blogger Delaney Mes told Mike Hosking that an artisan bun is not necessarily better than a mass produced one.
"If you've got the money, you're looking to splash out on a 5.50, made from scratch, you know where the ingredients are from bun, you're going to have a good time."
She says that spiced buns are victims of the 'gourmetisation' of simple food.
LISTEN TO DELANY MES TALK WITH MIKE HOSKING